I thought these pastries (炸糖環) were Chinese traditional stuffs only. You know, those thin and crispy deep fried cookies that are served during Chinese New Year. One day, I saw the cookie making tools on sale at Amazon. It was called Rosette Iron and was only $5 (CDN)! I quickly ordered that online of course (yay…something new for me to play with). After some research I found out that these rosettes were traditional Scandinavian cookies made during Christmas time. They were dusted with powdered sugar before serving. According to Wikipedia, “the Malaysian version includes coconut milk in addition to flour, sugar and eggs, similar to the Sri Lankan kokis”. In the article “糖環與蜜蜂竇”, 林金城has even gone further to explain the difference between Chinese and Malaysian cookies. Another article (written in Chinese) shows lots of pictures about how the Hakkas from a village in Shaoguan, Guangdong get prepared for Chinese new year. Their cookies were all shaped by hands. Wow. Great history lesson learned.
1 cup all purpose flour
2 Tbsp granulated sugar
1/4 tsp salt
1 cup milk, room temperature (I used coconut milk)
2 eggs, beaten
1/2 tsp vanilla extract
Oil for deep frying
牛奶(室溫) 1杯 (EC改用椰奶)
Sift together the flour, salt and sugar in a large bowl and whisk well. Add in the eggs, milk and vanilla. Whisk until smooth. Strain mixture to get rid of any lumps.
In a wok or deep pan, heat oil to 350°F/180°C. Immerse the iron in the hot oil for 2 minutes
Drip off excess oil and blot lightly with paper towels. Submerge the iron into the batter until it comes about 3/4 of the way up the iron. Do not let the batter go over the iron or the rosette will be trapped.
Submerge the iron in hot oil again. The rosette should release itself from the iron in about 15 seconds or so. Keep frying until the rosette is golden brown. Remove rosette with a fork or a pair of chopsticks then let drain on paper towels. Reheat iron in oil for 10 seconds before dipping into the batter again. Continue frying with the rest of the batter. Let cool completely before serving.
Make sure the batter doesn’t cover the top part of the iron or else the rosette won’t be able to slip off the iron.
The first few ones were usually a test batch. It took me some time to get the hang of it. This one was too brown.
Recipe adapted from 食譜參考 King Arthur Flour